Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds beef shoulder or rump; 2 cups red wine vinegar; 2 cups red wine; 1 teaspoon cloves; 5 bay leaves; 3 cinnamon sticks; 2 carrots, peeled and sliced; 2 celery stalks, chopped; 2 onions, chopped; 1 medium leek, chopped; 3 tablespoons butter, or lard; 2 tablespoons lard; 2 tablespoons all-purpose flour

Servings: persons

3 pounds beef shoulder or rump
2 cups red wine vinegar
2 cups red wine
1 teaspoon cloves
5 bay leaves
3 cinnamon sticks
2 carrots, peeled and sliced
2 celery stalks, chopped
2 onions, chopped
1 medium leek, chopped
3 tablespoons butter, or lard
2 tablespoons lard
2 tablespoons all-purpose flour

1
Place the beef, vinegar, wine, cloves, bay leaves, cinnamon, carrots, celery, onions and leeks in a bowl small enough so the meat is immersed in the liquid.
2
Marinate in the refrigerator for 5 days.
3
Remove the beef from the marinade.
4
Melt the butter in a large casserole pot and brown the beef on all sides.
5
Pour in the marinade, including the solid ingredients; cover and simmer over low heat, about 2 hours.
6
Remove the beef from the pot and pour the sauce through a fine strainer.
7
Return the beef and liquid to a casserole dish.
8
Melt the lard in a small saucepan; add the flour and cook until brown.
9
Stir in 2 cups of beef cooking liquid to make a smooth sauce.
10
Add the sauce to the beef, mixing it with any remaining cooking liquid in the casserole.
11
Cook over low heat, about 15 minutes.
12
Cut the beef into slices and serve with the sauce.
13
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
14
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 pounds beef shoulder or rump, 2 cups red wine vinegar, 2 cups red wine, 1 teaspoon cloves, and more.

Yes, Sauerbraten falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauerbraten

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